Inn at English Meadows (Kennebunk - Kennebunkport, Maine)

Category Archives: Recipes

Our Favorite Cocktail: Rhubarb Shrub

June 26, 2016 by englishmeadows

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Cutie Bee tasting the flowers!

It’s been such a whirlwind at the Inn recently! Kennebunk celebrated its first ever LAUNCH! Maritime Festival last weekend, and English Meadows took part in the town-wide Historic Inns of Kennebunkport Garden Party! Guests visited several parties, ferried between events by the lovely Hydi Drive, and were greeted with a wonderful rhubarb cocktail and delicious hors d’oeuvres to complement the tours around our lovely grounds.

Alex of Curate Maine, a lifestyle designer and personal concierge, brought us the most amazing strawberries from the farmer’s market, and we used them to make party bread for our party guests!

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The star of the show, however, was definitely Kate’s homemade Rhubarb Shrub cocktail! Our guests loved it so much that Kate made them for scavenger hunt participants at the LAUNCH! festival last weekend! If you ever have the occasion to try it, it is absolutely impossible not to love. And it’s so easy to make! Here’s what you do:

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So pretty! All your friends will be jealous of your homemade cocktail skills.

Kate’s Rhubarb Shrub Cocktail

Ingredients: 

6 c. Rhubarb

1 c. Fresh or Frozen Strawberries

1.5 c. Brown Sugar, or to taste.

1.5 c. Water

1 medium piece fresh ginger root

For the Cocktail:

Prosecco or Champagne

Ginger Beer

Apple Cider Vinegar

Directions:

Pick the reddest stalks of rhubarb- these are the tastiest!

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Wash and roughly chop the stalks. If they are very large, slice lengthwise down the center before chopping. Cut the ginger into large pieces for easy removal after cooking. Throw together into a large stock pot and stir in the sugar and water, and place on medium heat.

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Yumm Rhubarb!

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Before and after!

About halfway through the cooking, add the strawberries. These help to add a little more natural sweetness to the rhubarb, as well as enhance the red color! Because pretty food is the goal of cooking, obviously.

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Adding the strawberries

When the rhubarb has cooked all the way down, taste and add more sugar if desired. Place a large, fine sieve over a bowl or pitcher, and strain the liquid out of the sauce. It may be reluctant to drain out, in which case you can add more water to the mixture, or help it along with a spatula. Pour the Shrub syrup into an airtight container, and keep in the fridge up to a week!

To make the Shrub cocktail: pour one part syrup, a splash of apple cider vinegar, one part ginger beer, one part Prosecco. Adjust to taste.

The leftover purée can be used for a ton of things! Some of our favourites include, on a baguette with ricotta cream and strawberries, a rhubarb version of banana bread, and added to margaritas! Seriously, try the margarita thing. It’s killer.

Time to party!

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Cheers!

We hope you have a wonderful time making our favourite cocktails, and don’t forget to book your relaxing getaway at the Inn! We’re even running a special for the summer- you can book a night in a gap in our calendar and receive 20% off your stay! How awesome is that? You can call us at (207) 967-5766, or check our availability here!

See you soon!

Love,

The Inn at English Meadows

 

 

 

 

Recipe: Gluten-Free Fudgy Chocolate-Walnut Cookies

February 28, 2014 by englishmeadows

Fudgy Chocolate-Walnut Cookies

If you’ve stayed at the Inn at English Meadows, then may have tasted my Gluten-Free Fudgy Chocolate-Walnut Cookies.  Bring the memories of your getaway from our inn to your kitchen by making these tasty treats:

Gluten-Free Fudgy Chocolate-Walnut Cookies

Ingredients:

2 ¾ cups of walnut halves (9 ounces)
3 cups confectioner’s sugar
½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
¼ teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Instructions:

1. Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the over. Line 2 large rimmed baking sheets with parchment paper.
2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until golden brown and fragrant. Cool slightly, then finely chop them.
3. In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat until the batter is moistened. (Do not over beat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch.
5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

This recipe makes 12 cookies that will stay fresh for up to 3 days in air tight sealed container.  For more information on this recipe check out Food & Wine magazine.

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